Document Detail

Food heating and the formation of heterocyclic aromatic amine and polycyclic aromatic hydrocarbon mutagens/carcinogens.
MedLine Citation:
PMID:  10335376     Owner:  NLM     Status:  MEDLINE    
Heterocyclic aromatic amines (HAA) and polycyclic aromatic hydrocarbons (PAH) are mutagens and animal carcinogens sometimes formed when foods are heated or processed. Determining their role in cancer etiology depends on comparing human exposures and determining any significant dose-related effects. Chemical analysis of foods shows that flame-grilling can form both PAH and HAA, and that frying forms predominantly HAA. With detection limits of about 0.1 ng/g, amounts found in commercially processed or restaurant foods range from 0.1 to 14 ng/g for HAA, and levels of PAH up to 1 ng/g in a liquid smoke flavoring. Laboratory fried samples have greater amounts of PAH, up to 38 ng/g in hamburgers, and high levels of HAA, over 300 ng/g, are measured in grilled chicken breast. Understanding the processing conditions that form PAH and HAA can lead to methods to greatly reduce their occurrence in processed foods.
M G Knize; C P Salmon; P Pais; J S Felton
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.; Research Support, U.S. Gov't, P.H.S.; Review    
Journal Detail:
Title:  Advances in experimental medicine and biology     Volume:  459     ISSN:  0065-2598     ISO Abbreviation:  Adv. Exp. Med. Biol.     Publication Date:  1999  
Date Detail:
Created Date:  1999-07-21     Completed Date:  1999-07-21     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0121103     Medline TA:  Adv Exp Med Biol     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  179-93     Citation Subset:  IM    
Biology and Biotechnology Research Program, Lawrence Livermore National Laboratory, University of California, Livermore 94551-9900, USA.
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MeSH Terms
Amines / analysis,  chemistry*
Benz(a)Anthracenes / analysis,  chemistry
Benzopyrenes / analysis,  chemistry
Chromatography, High Pressure Liquid
Cookery / methods*
Hot Temperature
Hydrocarbons, Aromatic / analysis,  chemistry*
Meat Products*
Mutagenicity Tests
Mutagens / analysis,  chemistry*
Risk Assessment
Grant Support
Reg. No./Substance:
0/Amines; 0/Benz(a)Anthracenes; 0/Benzopyrenes; 0/Hydrocarbons, Aromatic; 0/Mutagens

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